Step 1

Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.

Step 2

When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.

Step 3

Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.

Step 4

Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.

Step 5

Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.

Step 6

Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.

Step 7

Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.

Step 8

Using tongs, flip pork chops over, and transfer skillet to the preheated oven.

Step 9

Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).

Step 10

Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.

Step 11

Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.